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Crunchy Ratatouille

Yield (serving size: makes 6 servings.)

Ingredients

  • 2 large egg whites
  • 1 tablespoon olive oil
  • 3/4 cup Italian-style fine dried bread crumbs
  • 1 teaspoon dried basil
  • 3 teaspoons minced garlic
  • 1 1/2 cups 1-inch eggplant chunks
  • 1 1/2 cups 3/4-inch zucchini slices
  • 1 1/2 cups 1 1/2-inch red bell pepper chunks
  • 2 cups 1 1/2-inch tomato chunks
  • 3 tablespoons reduced-fat mayonnaise
  • 1-2 teaspoons lemon juice
  • salt
  • pepper

Nutrition Information

  • calories 133
  • caloriesfromfat 30 %
  • protein 4.8 g
  • fat 4.4 g
  • satfat 0.7 g
  • carbohydrate 20 g
  • fiber 2.3 g
  • sodium 484 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a bowl, beat egg whites and oil to blend. In another bowl, mix crumbs, basil, and 2 teaspoons garlic.

  2. Add 1 kind of vegetable at a time to the egg mixture—eggplant, zucchini, bell pepper, and 1 1/2 cups tomatoes. Lift out with a slotted spoon, draining briefly, and add to crumbs. Mix gently to coat, the lift out. Arrange vegetables in a single layer on a 14-inch by 17-inch baking sheet.

  3. Bake in a 450° oven until vegetables are well-browned and eggplant is soft when pressed, 20 to 25 minutes.

  4. Meanwhile, in a blender or food processor, purée until smooth the remaining 1 teaspoon garllic, remaining 1/2 cup tomatoes, mayonnaise, and lemon juice to taste.

  5. Spoon vegetables onto warm dinner plates and season to taste with mayonnaise mixture and salt and pepper.